Best German nut bars recipe

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My husband, Jo, is a huge fan of German nut bars, well known as Nussecken in German. Nussecken simply means nut corners. Once a week, Jo goes to a nearby bakery just to buy this bars.

Few months ago, he wished for these nut bars from me and of course my answer was a HUGE NO. I told him to be patient until Christmas because my mum in law always makes them few days before Xmas. For Jo that sounded like waiting forever. He finally convinced me to make them for the blog and I agreed. Last week I finally made the nut bars. Since I didn’t want Jo to eat up all the 32 nut bars (because he is capable of doing so, after all, these are his favorite bars). I ended up giving some to my parents in law, friends and neighbor and they were a hit!

This recipe normally uses apricot jam, but I’m not a fan of this kind of jam at all. I used melon & ginger jam instead, that I brought with me this year from Namibia.

Guys this absolutely delicious, crunchy, nutty and moist nut bars recipe is super easy, cheap and quick to put together recipe. It only takes 40 minutes to make. You can have the bars for breakfast, as a snack or as a gift in a jar to anyone on your list.

So, If you’re looking for the very best gift for your loved ones, then you must definitely give this best nut bar recipe a try. After all the best gifts come from your own kitchen.

Don’t forget to check out authentic German doughnuts and roasted duck recipes.


Best German nut bars step-by-step recipe

Yield: 24 – 32 nut cookies
Prep Time: 15 min
Bake Time: 25 min, @ 175 °C
Cool Time: at least 30 min
Total Time: 70 min

You’ll need

For the pastry:

– 300 flour
– 100 g sugar
– 100 g butter
– 1 teaspoon baking powder
– 2 eggs

For the filling:

– 4 tablespoons jam, to spread on the pastry
– ¼ teaspoon vanilla extract
– 150 g brown sugar
– 150 g butter
– 200 g ground hazelnuts
– 100 g almonds flakes
– 100 g chopped almonds
– 4 tablespoons water

For garnishing:

– 100 dark chocolate glaze/ couverture (I used chocolate glaze, because it’s easier to work with and dries fast, in comparison to couverture)
– a brush

You’ll also need:

– a baking sheet
– a parchment paper
– 1 medium sized pot and bowl
– a rolling pin/ empty glass bottle
– flour for the working surface
– a spoon and a knife

Best German nut bars recipe step-by-step-instructions

Make the pastry:

1. Start off by lining the baking sheet with a parchment paper and set aside. Next, combine the eggs, baking powder, sugar, butter and flour in a bowl. Using your hands mix all the ingredients together to form a firm dough.

2. Lightly flour the working surface and roll the pastry out. I always split the dough into 2 doughs before rolling it out, to make my life easier. Place the pastry into the prepared baking sheet. Don’t’ worry, it doesn’t have to be perfect. If your dough is breaking apart, don’t worry, just press it into the form with your hands until it looks like the picture below.

3. Gently spread the jam over the rolled out pastry.

Preheat the oven to 175 ° C, with both up and lower heat.

Make the filling:

4. Heat the brown sugar, vanilla extract and butter in a pot at medium heat. Stir continuously until butter has melted. Add chopped almonds, ground hazelnuts, almond flakes (leave 1 hand full of flakes for later) and water. Mix well and remove the pot from the heat.

5. Pour the filling mixture over the pastry spread with jam. Using a spoon spread uniformly. Sprinkle the remaining almond flakes all over the top.

6. Bake for 25 minutes.

7. In the meantime, melt the chocolate glaze or couverture in the microwave, over a hot bath or in a sauce pan.

Cut and glaze the nut bars:

8. After 25 minutes remove the baking sheet from the oven and cut the bars immediately. First into rectangles, then squares and finally into triangles.

NOTE: Don’t try to remove the bars from the baking sheet, while they are still warm, they will break.

9. Using a brush, drizzle the melted chocolate over the tops of the nut bars, that are still in the form. I like decorating my cakes this way, not make a mess.

NOTE: If you like you could also wait for the bars to cool, and then dip their corners into the melted chocolate and then transfer onto a cooling tray to cool completely.

You can store the bars for about 4 days in an airtight container.

Enjoy!

Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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2 Comments

  1. How do you print this recipes and instructions? Maybe with English measures. Any help would be appreciated.

    • Hello Mary, unfortunately I don’t have print option yet, but I’m working on that. With regard to the English measures, you should just google: convert grams to cups and you’ll get lots of options. I’ve tried it and it awesome. I hope that I helped you somehow.

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